Chocolate Cake #2 recipe
information
Total calories 4180,
Preparation time 30 minutes,
Cooking time 25-30 minutes,
Oven temperature 160°C, 325°F, gas 3
ingredients
100 g (4 oz) butter or margarine
100 g (4 oz) caster sugar
2 eggs, lightly beaten
100 g (4 oz) self-raising flour, sifted
50 g (2 oz) cocoa powder, sifted
2 tablespoons boiling water
100 g (4 oz) butter
450 g (1 lb) icing sugar, sifted
50 g (2 oz) plain chocolate, grated
2 - 3 tablespoons water
brown food colouring
100 g (4 oz) caster sugar
2 eggs, lightly beaten
100 g (4 oz) self-raising flour, sifted
50 g (2 oz) cocoa powder, sifted
2 tablespoons boiling water
100 g (4 oz) butter
450 g (1 lb) icing sugar, sifted
50 g (2 oz) plain chocolate, grated
2 - 3 tablespoons water
brown food colouring
method
1. Base-line and grease two 18 cm (7 in) sandwich tins. Cream the butter or margarine with the sugar until light and fluffy. Gradually beat in the eggs. Fold in the flour and 25 g (1 oz) cocoa.
2. Divide the mixture between the tins. Bake in a moderate oven for 25 - 30 minutes. Cool on a wire rack.
3. Mix the remaining cocoa powder and boiling water together. Beat the butterand 225 g (8 oz) icing sugar until pale, beat in the cocoa. Use one-third of the buttercream to sandwich the cakes together.
4. Spread another third over the side of the cake. Press the grated chocolate on the side. Mix the remaining icing sugar and water. Colour a few teaspoons brown and place in a piping bag fitted with a small plain nozzle.
5. Spread the rest over the cake and pipe on parallel rows of brown. Draw the point of a skewer across the rows to give a feathered effect. Pipe a border with the remaining buttercream.
For fine piping, fold a 20-cm/8-in paper square in half. Fold the corners of the long side up towards the point and crease the fold lines. Unfold, form into a cone and secure. Snip off corner to take a nozzle.
2. Divide the mixture between the tins. Bake in a moderate oven for 25 - 30 minutes. Cool on a wire rack.
3. Mix the remaining cocoa powder and boiling water together. Beat the butterand 225 g (8 oz) icing sugar until pale, beat in the cocoa. Use one-third of the buttercream to sandwich the cakes together.
4. Spread another third over the side of the cake. Press the grated chocolate on the side. Mix the remaining icing sugar and water. Colour a few teaspoons brown and place in a piping bag fitted with a small plain nozzle.
5. Spread the rest over the cake and pipe on parallel rows of brown. Draw the point of a skewer across the rows to give a feathered effect. Pipe a border with the remaining buttercream.
For fine piping, fold a 20-cm/8-in paper square in half. Fold the corners of the long side up towards the point and crease the fold lines. Unfold, form into a cone and secure. Snip off corner to take a nozzle.
serving amount
makes 1 cake
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